Start by making the dough. Add the flour, water, and salt to a mixing bowl and mix until it forms a dough. Knead for 5 minutes. Set aside and cover with a damp kitchen towel to rest.

Then make the filling components. In a small bowl, combine the pork, five spice, cumin, soy sauce, pinch of sugar, and 1/4 teaspoon salt. In another bowl, combine the cabbage, scallion, garlic powder, sesame oil, and white pepper.

Now you're ready to assemble the pancakes. Divide the dough into 8 equal portions and keep the unused dough covered with a damp towel. Next, use a couple drops of oil to lightly oil your work surface--a bamboo or wood cutting board works well. Roll one of the dough pieces into a long, thin rectangle about four inches wide. No need to make it perfect. Very lightly oil the dough and spread on about an eighth of your pork mixture. Then add about 2 tablespoons cabbage to one end. Roll the dough forward like a snail. Then stand it on one end so it's like a standing cylinder. Press the dough down into a flat pancake (about 3/4 inch thick, with a diameter of about 3 1/2 inches) with one hand and then sprinkle with sesame seeds. These measurements are just meant to give you a general idea so no need to get out any tape measures!

Next, pour ½ cup oil into a small cast iron skillet or pan and heat to about 300 degrees. Place pancakes into the pan (we did 3 at a time) and fry until golden. Carefully flip and fry on the other side (about 3 minutes per side). Always be extra careful when working with hot oil.

When golden brown, transfer to a plate lined with paper towels. These pancake rolls are best eaten as soon as they come out of the pan, but they can also be placed in the refrigerator or even frozen and re-toasted in the oven.